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Doveberry Inn
Bed and Breakfast and Restaurant

West Dover, Vermont

Specialty Recipe

Wood Grilled Veal Rib Chop with Wild Mushrooms

Ingredients
Two 12 ounce Veal Rib Chop Frenched (use loin chops if available)
1 cup wood chips, mixed or whatever flavor you you choose, lightly dampened
21 cup fresh Shiitake mushrooms, stemmed and julienned
1 cup fresh Portabello mushrooms, stemmed and julienned
1 cup fresh Crimini mushrooms, julienned
1-1/2 cups reduced veal stock*
3/4 cup good red wine, such as Cabernet
olive oil
salt & pepper to taste
*if you cannot get veal stock, you may purchase a good quality beef broth and reduce it over medium-high heat by half to obtain amount needed and to strengthen the flavor.

Preheat your grill. In a saute pan, saute 2 Tablespoons olive oil and all the mushrooms, over medium-high heat. Once the mushrooms have begun to cook, deglaze the pan with the red wine, reduce heat to medium and simmer until red wine is reduced by half.

Salt and pepper the chops, place the dampened wood chips under the grates (use caution when doing this, the grates are hot, and the chips may flame). Place the veal chops on the grill, marking a quarter turn to give good grill marks. Grill the chops until Medium Rare, or temperature of choice.

Add the veal stock to mushrooms and reduce heat to low simmer and reduce again by half. Salt and pepper to taste, hold hot until chops are ready. Serve with homemade mashed potatoes, place veal chops on plate, coast with the mushroom sauce.

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